Almond bear claws – An old friend

December 30, 2018

This was the first ‘real’ pastry that I made many years ago. The recipe was from Sunset magazine. This magazine was an integral part of our years in California. We continued to subscribe after leaving California until it went the way of most magazines. All I have is a copy of the page which contains no indication of the publication date. I would guess the late 1960’s. This was from a time when worry about the ingredients used was non-existent. So lots of butter, sugar, white flour and almond paste. But Oh! so tasty.

It has been perhaps years since I had last made these pastries. I think they came to mind as a way to celebrate our first New Year’s celebration in our new living quarters.

The bear claws are fairly easy to make but it does take some time to form the bear claws. This is a yeast dough but all you do is mix the dough and the put in refrigerator for at least one day. The almond filling gets the same treatment. The finished product can be frozen and reheated with little of no decrease in quality. I can send you the recipe.